Directions

Preheat the oven to 350 degrees F.

For the shrimp: In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over shrimp. Heat a large oven-safe saute pan over medium- high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the shrimp in the pan, and saute until done, about 3 to 4 minutes.

For the Southern Cooked Greens: In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Stir in the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper.

Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the shrimp directly on top of the pudding.

In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool.